Mom's Chinese Walnut Chicken

READY IN: 25mins
Recipe by Lowfat Linda

This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).

Top Review by Rambling Rose

We make it with low-sodium soy sauce and use a little less to cut back on salt.

Ingredients Nutrition


  1. Make sure to start your rice before starting the Walnut Chicken!
  2. Cut chicken into half-inch pieces.
  3. Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
  4. Add the sugar, garlic and ginger powder and mix.
  5. Add the chicken and stir to coat. Put aside.
  6. Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
  7. Move the walnuts to a separate bowl.
  8. Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
  9. Add the nuts to the chicken and stir-fry for a couple more minutes.
  10. Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
  11. If more sauce is desired, just add additional water and heat.
  12. Serve hot with rice.

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